Traditional Panettone

An intense yellow crumb that shreds like lace, dotted with candied peels and plump raisins. The scent of vanilla and butter fills the kitchen as soon as the oven opens.

• Prep time: 45 min
• Cook time: 45 min
• Difficulty: Hard
• Calories: 703
• Protein: 16 g
• Carbs: 110 g
• Fat: 21 g

Ingredients

• 250 g Wheat flour ( sifted )
• 2 piece Egg ( at room temperature )
• 80 g Minimum butter sweet ( softened )
• 60 g White sugar
• 50 ml Whole milk ( lukewarm )
• 12.5 g Fresh baker's yeast ( crumbled )
• 75 g Raisin ( rehydrated )
• 50 g Candied orange peel ( finely diced )
• 0.5 tbsp Honey
• 0.5 piece Vanilla bean ( scraped )
• 0.5 pinch Fleur de sel
• 125 g Manitoba flour ( sifted )
• 0.5 piece Panettone mold

Instructions

1. Prepare the starter

   In a bowl, dissolve the yeast in warm milk. Add 100g of wheat flour and a pinch of sugar. Mix until smooth. Let it double in size in a warm place, about 30 minutes.

2. First kneading

   Mix the remaining wheat flour, the Manitoba flour, sugar, salt, and honey. Incorporate the eggs and the starter. Knead vigorously until the dough is elastic and pulls away cleanly from the sides of the bowl.

3. Incorporate the butter

   Add the softened butter piece by piece. The dough must absorb all the fat and become shiny. Scrape the vanilla bean and add the seeds to the dough.

4. Garnish and shape

   Incorporate the raisins and candied peels. Form a smooth ball and place it in the panettone mould. Let it rise until the top of the dough reaches the edge of the mould.

5. Baking and dome

   Make a cross on top with a blade. Bake at 170°C. The panettone is ready when the dome is deep brown and a probe comes out dry from the center.

Chef's tips

• Kneading is key: the dough should be able to stretch into a thin veil without breaking.
• Cool the panettone upside down using skewers to prevent the crumb from collapsing.

Storage

Store in an airtight bag or a clean cloth. It stays soft for a week. If it dries out, toast it with butter.